Homemade Grass-Fed Beef Lunch Meat for Real Food Lunches
January 13, 2026 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 8-16
Ingredients
- (2–4 lb) Sirloin Tip Roast
- (4 Tbsp) Olive Oil
- (2 Tbsp) Marisal Sea Salt
- (1/2 Tbsp) Rosemary
- (1/2 Tbsp) Thyme
- (2 tsp) Black Pepper
- (1 tsp) Garlic Powder
- (1 tsp) Onion Powder
Directions
1. Dry brine
Start with a fully thawed roast. Pat dry with paper towels. Mix the olive oil and spices then fully coat the roast on all sides. Refrigerate at least 8 hours, preferably uncovered in the fridge. I let this sit in the fridge for around 24 hours to make sure it fully absorbed the salt and flavors.
2. Roast low and slow
Bring roast to room temperature (30–45 minutes) while oven preheats to 275 degrees.
Roast until internal temperature reaches:
- 125–130°F for deli-style roast beef
- 135°F if you prefer less pink
I accidentally overcooked and it reached around 160, but it’s still great! Remove immediately and tent loosely.
3. Rest, then chill
Rest 30 minutes, then wrap in a layer of parchment then wrap in aluminum foil (or store in a container with a lid.
Refrigerate fully before slicing. I waited around 8 hours. This makes slicing it super thin much easier.
4. Slice thin
Slice against the grain, as thin as you can. Store what you’ll use within a few days in the fridge, freeze the rest in a tightly sealed container or plastic bag.
How to Use It All Week
- Classic roast beef sandwiches
- Roll-ups with cheese
- Wraps for school lunches
- Protein added to salads
- Roast beef + cheese slices and crackers for snacks
